ONE HOUSEWIFE TO ANOTHER.

Hutt News, Volume 2, Issue 35, 6 February 1930, Page 3

ONE HOUSEWIFE TO ANOTHER.

• Par Pies. • •To pi event the bottom crust of a pie from becoming sodden, brush with beaten, egg, after lining the dish with •tie psstry. Let this dry'for a few. minx.te£ "When cooked, the bottom crust Is almost as light as the top. Cleaning Brooms, ' The best way to clean stiff bTOcfan 13 first to brush off all dust from the Jy.'t ties, then clean with, a rag soaked •in olive oil.' After the oil has dried on, w.pe again witii. a clean rag. A broom ere-i^iCii in "this way'will last much luiigei'. , Soft brooms should have the biusrfc dipped in and out of" a lather' 'of sr>£ x ) and water. They .should be dr.". sd iii the sun. , Handy, to Know. ;., AVi-tn filling mattresses, or eus&Lond with kapok, tie a handkerchief over the lruuth. and nose, to prevent- the ijtaif'from being inhaled, as it is very injuv"ri:s. ; .;: ;■'-•;' • .;, < '' When pegging a bedspread or quilt ca {he line to dry, put c handkerchief under the peg, and no peg marks, wil^, show. • . V To lengthen ,a child's frock, cut off the bottom just above the hem, sew a brofe'l band of contrasting shade on to 4 ?.*■ fr» ck, and tiieh sew the hem oi Breakfast Savory. * Take 3. eggs, £ cupful of* milk, salt and pepper to taste, chopped parsley, about i cupfulS grated, cheese. Beat eggs and milk and other ingredients and pour ir to pie dish, Bake for 35 min/Utes ia fairly hot oven, serve with tomato sauce. .■.-<■•• Scotch Shortbread. Half lb butter, lib flour, fib castor sugar, pinch, of salt, and few drops of essence lemon. -Beat butter and sugar to a cream, then stir in flour, working it well until a firm dougb is formed. Cut in:o three pieces, press each piece into a • flat round cake, and pinch' up the edges. Bake in a slow oven until pale brown.. Do not remove fronr baking shdet until cold. ■ Boiled New England Sinner. Take a piece of smoked ham, or corned beef," sufficient for the number to be served. Place in saucepan in cold watef> and boil slowly for three hours. At the end of the first bour add enough cabbage, -cut in quarters or eighths, leaving sufficient heart to hold it together. After another naif hour put in an onion for each person. After half an hour more has elapsed, put in sufficient carrot and turnip quarters. Lastly, add potatoes, and a good sprinkling of pepper. For this dish to be successful .it must be boiled slowly with only sufficient water just to cover the vegetables. The liquid should be- almost boiled away at the end. Serve with French mustard made by scalding four tablespoonsfuls of dry mustard with a cupful of boiling water, and stir into it when cold,} one tabtespoonful jof vinegiT, one of salad oil, and-one of gvhite sugar, a-pinch of salt. Beat to a cream. » Asparagus and Cucumber Salad Peel a cucumber and cut it .in lengtho) hollow out one end to form a cup, and stand them oil lettu'ee leaves jfill with: thick mayonnaise j>nd thd, edible tips, of asparagus. Serve very M<\. .■■■.■'"■.-. ■,;"-- - Chicken Salad. . Ingredients: Half a pound oi cola cliiclier-/ four tablcspoonglul of «;ooke;l chicken, four tablespoonsful of cooked green peas, half a cucumber, two tablespoonsful of. plain salad dressing, two> tablespoonsful of mayonnaise dressing. See thatthe chicken is free from skin and bone. Cut it into dice* put them in a basin, stir in th& plain dressing! Mix well and leave in a cooi place .for two or thre"e tours. * Then drain off any dre&sing that t&e chicken has not absorbed, mix the peas and the cucumber—jpeeled and cut into thin; slices — with the chicken. Add the mayonnaise dressing, tuirn into a salad bowlj and serve at once. ■ Tomato and Green Pea Salad. Cut a slice off some ripe tomatoes and scoop out the centres. Mix some cooked green peas with equal quantities

of thick mayonnaiso dressing and whipped • cream, season well with salt and pepper. Fill the tomato cases with this mixture and serve on young lettuce leaves that have been dressed with oil and vinegar. . Ham Salad. Mince or cut some lean Jiain into thin slTips, and dust with- a mixture made of black pepper, celery salt, a grain or two of cayenne, and a squeeze of lemon juice. Cut up one or two small onions, radis&es, or celery very finely, add a little minced beetroot tossed tdgether; and serve with lettuce and salad dressing. Egg Salad. Four new-laid'eggs/ the heart of a | cabbage lettuce, quarter of a teaspoonful of anchovy essence,-one tablespoonful of mayonnaise dressing, one tablespoonful of whipped cream. Boil the ! eggs for (ten minutes and leave until cold, put a slice off the top of each eg^ and very: carefully remove I(he yolkst Bub them tirough a sieve thea . pound th-em and mix with, the anchovy, mayonnaise, and cream. , Cut a ,tiny slice off,the bottom of the egg whites to mak? them stand upright, place on i young lettuce leaves,: and) fill them witti the mixture". Keep in a cool place until required. >•»."'' ' j Golden Jelly. . N Take 1 lemon, 1" tablespoonful golden syrup> 2oz sago,. 1 pint water, loz^sugar Soak sago overnight in half the water; then place in a saucepan with lihe remainder of the water, finely grated rind &id juice of lemon. <3ook; gently -until st> go is clear; then ad.d 'syrup and sagai, and pouT into wet mould. "-■' Serve ccld. ■'■ .. t •